Wednesday, April 4, 2012

first 5 recipes

CHICKEN FRIED STEAK Makes 4 servings.

Salt and Pepper
1/3 cup flour
2 tbs unsalted butter
2 1/2 cups low fat milk
2 tbs oil
Sliced green onions
2 eggs
2 tsp baking powder
Salt and Pepper
1 cup low fat milk
1 1/2 cups flour
4 beef cube steaks

MAKE GRAVY---Melt butter with oil in a saucepan. Sprinkle in flour and cook until smooth and deep golden brown, whisk in milk and simmer until gravy thickens. Add 2 tsp salt and 1 tsp pepper. Cover and remove from heat. MAKE STEAK---Place steaks between 2 pieces of plastic wrap and pound to 1/8" thick. Season with salt and pepper. Whisk flour, baking powder and 1 tsp each salt and pepper in a shallow bowl. In another shallow bowl, whisk milk and eggs, dredge each steak in flour mixture, dip in egg mixture, then return to flour mixture. Transfer breaded steaks to a rack. Heat oven to 250°. Set another rack on a rimmed baking sheet. HEAT 1" of oil in a cast iron skillet. Fry steaks until golden brown. Transfer finished steaks to rack on baking sheet and keep warm in oven. Reheat gravy. Stir in some water if gravy is too thick. Drizzle fried steak with gravy and top with green onions, then SERVE...
BEEF SANDWICHES Makes 12 sandwiches.

Salt and Pepper
1 1/2 tsp Dijon mustard
1/4 cup light mayonnaise
1/2 tsp sugar or Splenda
2 tbs low fat sour cream
3/4 cup horseradish, drained
Onion rings
1 1/2 pounds beef tenderloin, cut into 12 pieces
4 tbs unsalted butter
Salt and Pepper
12 slider buns, split

MAKE HORSERADISH SAUCE---Mix horseradish, mayonnaise, sour cream, mustard, sugar, 3/4 tsp salt and 1/4 tsp pepper in a bowl. Cover and chill 2 hours. MAKE SANDWICHES---Melt 1 tbs butter in a skillet. Add bun bottoms, cut side down, and cook until golden, set aside. Melt 1 more tbs butter in skillet and toast bun tops until golden, set aside. Season beef with salt and pepper. Heat remaining butter in a cast iron skillet. Add beef and cook until browned and desired doneness. Assemble sandwiches. Put a slice of beef on each bun bottom. Top each with a spoonful of horseradish sauce, some onion rings and a bun top, then SERVE...

Salt and Pepper
1 bay leaf
3 cups heavy cream
Unsalted butter
1/4 tsp nutmeg
1 tbs flour
2 pounds potatoes, peeled, sliced

HEAT oven to 350°. Brush a baking dish with butter. Put potatoes in a pot. Whisk cream, flour, bay leaf, nutmeg, 1 tsp salt and 1/4 tsp pepper in a bowl, then pour over potatoes. Cook until cream comes to a simmer. Continue to simmer until potatoes begin to soften. TRANSFER potato mixture to baking dish, discard bay leaf. Set baking dish in a roasting pan and add enough water to come halfway up sides of baking dish. Bake until potatoes are tender and golden brown 1 hour. Remove baking dish from water bath and let stand 10 min. before SERVING...

Mexican crema or low fat sour cream
Salt and Pepper
2 pounds potatoes, peeled, sliced
2 cloves garlic, thinly sliced
2 tbs unsalted butter
1/4 cup grated Parmesan cheese
2 1/2 cups low sodium chicken broth
2 tsp chopped thyme
1/2 onion, thinly sliced
1 poblano chile pepper, halved, seeded

HEAT broiler. Put poblano cut side down on a baking sheet and broil until skin is browned in spots. Transfer to a bowl cover with plastic wrap and let cool 5 min. Peel skin off poblano under running water, then chop into small pieces. HEAT oven to 400°. Butter a baking dish. Heat 2 tbs butter in a skillet. Add onion, garlic and thyme and cook until onion is soft. Add potatoes, broth, 1 tsp salt and pepper to taste and bring to a boil. Reduce heat and cook until potatoes are tender. ARRANGE half of the potato broth mixture in baking dish. Sprinkle with half each of the roasted poblano and Parmesan. Repeat. Bake until bubbly and slightly golden 35 min. Let stand 15 min. before serving. Thin some sour cream with water and SERVE alongside for topping...
CAKE BALLS Makes 36 servings.

Stir 1/2 cup low fat milk and 3/4 oz pkg sugar free fat free vanilla instant pudding in a bowl until pudding mix is moistened. Add 1 mashed banana and 10.75 oz pkg pound cake, crumbled into fine crumbs, mix well. Shape into 36 balls, place on wax paper covered rimmed baking sheet. Freeze 1 hour. Melt 3 pkgs 4.4 oz each milk chocolate bars, chopped, in microwavable bowl on high 1 1/2 min. stirring after 1 min. Dip balls in chocolate, return to baking sheet. Top with 2 tbs multi colored sprinkles. Let stand until coating is firm, then SERVE...

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